Skirt Steak Fajitas with Corn and Black Bean Salad

1/2 cup Lime Jalapeño Fajita Bath Brine Concentrate
1/4 cup Merlot, Blackstone
1/4 cup water
1 pound skirt steak
2 whole bell peppers, one red and one green, seeded and sliced
1 tablespoon canola oil
1 package Manny's Chi Chi's Tortillas
Corn and Black Bean Salad
zest and juice of 2 limes
1 cup cilantro, chopped
1 teaspoon Instant Gourmet Grande Southwest Seasoning
1/4 cup canola oil
1 can Black Beans, drained
1 can Whole Kernel Corn, drained

In a glass bowl, mix Fajita Bath with wine and water; combine well. Place skirt steak in a zip top bag with marinade, removing air while sealing bag. Marinate in the refrigerator for at least 30 minutes (can be left to marinate overnight).

Heat grill or grill pan to high heat. Remove steak from marinade, shake off excess liquid and discard leftover marinade. Grill steak for three minutes on each side for medium rare. Remove and allow steak to rest for 5-7 minutes.

Meanwhile, heat a skillet over medium high heat for two minutes; add canola oil and swirl to coat. Add onion and peppers; sauté three to five minutes, until soft. Slice steak on the diagonal into thin slices and serve on warm tortillas with peppers, onion and any combination of optional toppings.

Optional Toppings:

Shredded Mexican Mix Cheese
Sour Cream
Plum Tomato Salsa
Chopped lettuce
Corn and Black Bean Salad
In a mixing bowl, mix lime juice, zest and seasoning until well combined. Vigorously whisk in canola oil. Add corn, black beans and cilantro; toss to combine well and serve.

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